Carrots and herbs with labna (or labneh)

For those special occasions when boiled carrots just won't do and you want a special side - something that will delight your diners and give them something new to try. Labna (or ladneh) is a yoghurt cheese, if you can't get your hands on some its easy to make at home. Basically it's just Greek yoghurt with a little salt, strained through a cheesecloth in the fridge for 24-48 hours. 

​Serves 2 or 4 as a side
Prep time 10 min
Cook time 20 min
 
Ingredients
     1 pack baby carrots, scrubbed and trimmed
     2 tbsp Olivado Avocado oil
     2 tsp fennel seeds
     2 tbsp sherry vinegar
     60 ml Olivado Organic extra-virgin olive oil
     ¼ cup each, parsley, mint and dill
     ½ Spanish onion, thinly sliced
     3 tbsp labna
 
Method
 
Preheat oven to 200C. Place carrots in a roasting pan, drizzle with olive oil, and scatter with fennel seeds, season to taste and roast until carrots are tender and starting to caramelise (15-20 minutes). Remove from pan and cool to room temperature.
 
Deglaze pan with vinegar and add Olive oil, whisk to combine, season to taste and set aside.
 
Combine herbs and onion in a bowl, drizzle over a little dressing and toss to combine.
 
Place carrots onto a platter, spoon over labna, scatter over salad, drizzle with remaining dressing and serve.